Pasta, Pizza And Gelato | How To Eat Your Way Through Italy

Today Newsletter Presented By

Please spread the word to other lovers of Italy

Viator

Are you a fan of Roman street food, the wineries of Tuscany, or the hidden treasures of Venice's Rialto Market? Keep reading...

In today’s email: 

• What is gelato exactly? Is it just a fancy name for ice cream?

• GELATO MASTERCLASS: Make the best Italian ice cream AT HOME!

• Eat Your Way Through Italy: The Ultimate Food Tour Bucket List

1. Explore Rome’s top foodie neighbourhoods

2. Visit a Florentine market and countryside kitchen

3. Venture into the Chianti hills for scenic tastings and lunch

4. Tour Emilia-Romagna’s famed "Food Valley"

5. Discover the epicentre of Rome’s food scene

6. Experience Venice’s Rialto Market and traditional cicchetti

7. Make pizza and limoncello at a farm outside Sorrento

8. Journey into the world of street food in Naples

9. Learn the secrets of turning out fresh pasta in Rome

10. Prepare pizza and gelato in the Tuscan hills

11. End the day with a sunset food stroll in Rome

12. Savour the traditional street foods of Palermo

13. Go in-depth on a balsamic vinegar tour

14. Jump into Milan’s trendy aperitivo districts

15. Forage for truffles with a four-legged expert near Lake Bracciano

---

What is Gelato exactly? Is it just a fancy name for ice cream?

Gelato, while similar to ice cream, is not just a fancy name for the frozen dessert we commonly associate with sweet indulgence.

It is a distinct type of frozen treat that has its own unique characteristics and preparation methods, making it a beloved culinary delight in Italy and around the world.

The main differences between gelato and ice cream lie in their ingredients, preparation, and texture. Let's break down what makes gelato exactly:

1. Ingredients: Gelato typically consists of a few key ingredients - milk, sugar, and flavourings. It usually contains less fat than traditional ice cream because it uses more milk than cream. This results in a smoother, creamier texture that is less rich and heavy than ice cream.

2. Churning Process: Gelato is churned at a slower speed than ice cream, which incorporates less air into the mixture. This means that gelato has a denser and smoother consistency, with fewer ice crystals, creating a more velvety mouthfeel.

3. Serving Temperature: Gelato is served at a slightly higher temperature than ice cream, typically around 5 to 10 degrees Fahrenheit (3 to 6 degrees Celsius). This allows for a softer, more pliable texture, making it easier to scoop and allowing the flavours to be more pronounced.

4. Flavour Intensity: Gelato tends to have more intense, vibrant flavours because it contains less fat. The lower fat content allows the taste of the ingredients, whether it's fruits, chocolates, or nuts, to shine through.

5. Serving Style: Gelato is often served at a higher temperature and with a different type of spatula compared to ice cream, making it easier to create artful swirls and smooth scoops in the display case.

So, in summary, gelato is not just a fancier name for ice cream; it's a unique frozen dessert with its own distinct characteristics and preparation methods. Gelato offers a delightful and nuanced taste experience that many find to be the epitome of Italian dessert craftsmanship. Whether you're enjoying it in a bustling gelateria in Italy or a local shop in your hometown, gelato is a culinary pleasure that stands on its own as a delectable treat.

---

GELATO MASTERCLASS: Make the best Italian ice cream AT HOME!

If you’ve ever been to Italy or dreamed of traveling there, chances are you’ve heard of gelato, the delightful frozen treat that comes in a rainbow of colors and flavors.

---

Eat Your Way Through Italy: The Ultimate Food Tour Bucket List